• Add the water (for the rice) to a medium 
saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and 
reduce the heat to low.
• Cook for 12 minutes, then remove the pan from 
heat and keep covered until rice is tender and 
water is absorbed, 10-15 minutes. 

TIP: The rice will finish cooking in its own steam so 
don't peek!

• While the rice is cooking, finely chop garlic.
• Roughly chop Asian greens.
• Thinly slice carrot and courgette into 
half-moons.
• Cut plain tofu (see ingredients) into 2cm 
chunks.
• Slice lemon into wedges. 

• In a large frying pan, heat a drizzle of olive oil
over a medium-high heat.
• Cook tofu until browned, 3-4 minutes. Transfer 
to a bowl.

• Add Asian greens, carrot and courgette to the 
pan and cook, tossing, until just softened, 
4-5 minutes.
• SPICY! You may find the curry paste hot! Feel free 
to add less, depending on your taste. Add garlic
and mild Thai red curry paste and cook until 
fragrant, 1-2 minutes. 

• Add coconut milk and the water (for the sauce) 
to the pan.
• Bring to the boil over high heat, then reduce 
the heat to medium and simmer until well 
combined, 3-4 minutes.
• Add a generous squeeze of lemon juice, the soy 
sauce and brown sugar to the curry. Return tofu
to the pan and stir to combine. 

• Divide jasmine rice and red Thai tofu and 
veggie-loaded curry between bowls. 
• Garnish with crushed peanuts to serve. Enjoy!